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Loaded Potato Taco Bowl Deluxe

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Indulge in the delicious Loaded Potato Taco Bowl, featuring crispy roasted potatoes topped with savory ground beef, fresh vegetables, and a creamy avocado sauce. This dish is a flavor explosion that combines hearty, spicy, and fresh elements in every bite.

Ingredients

Scale
  • 4 medium russet potatoes ((about 2 pounds))
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound ground beef ((or ground turkey for a healthier option))
  • 1 tablespoon taco seasoning ((store-bought or homemade))
  • ½ cup water
  • 1 can black beans ((15 oz, drained and rinsed))
  • 1 cup corn ((canned or frozen))
  • 1 cup diced tomatoes ((fresh or canned, drained))
  • 1 cup shredded cheddar cheese
  • 1 avocado diced
  • ½ cup sour cream
  • ¼ cup fresh cilantro ((chopped, for garnish))
  • 1 lime cut into wedges ((for serving))
  • sliced jalapeños
  • diced red onion
  • salsa or pico de gallo

Instructions

  1. Preheat your oven to 200 degrees Celsius. While the oven is heating, start preparing the potatoes.
  2. Wash the potatoes thoroughly and poke them several times with a fork to prevent them from bursting in the oven. Place them on a baking sheet and drizzle with 1 tablespoon of olive oil, then sprinkle with ½ teaspoon of salt.
  3. Bake the potatoes in the preheated oven for about 45-60 minutes, until they are soft. You can tell they are done when you can easily pierce them with a fork.
  4. While the potatoes are baking, heat a large skillet over medium heat and add the remaining olive oil. Add the ground beef to the skillet and cook for 5-7 minutes, until fully cooked and no pink remains.
  5. Add the taco seasoning and ½ cup of water to the meat. Stir well and let it simmer for about 5 minutes until the liquid thickens slightly.
  6. Add the black beans, corn, and diced tomatoes. Stir everything well and heat for another 3-4 minutes on the stove.
  7. Once the potatoes are done, remove them from the oven and let them cool slightly. Cut them in half lengthwise and gently squeeze them to open up for filling.
  8. Fill each potato half with the taco mixture and sprinkle shredded cheddar cheese on top. Place them under the broiler for another 5 minutes until the cheese is melted and golden brown.
  9. Serve the Loaded Potato Taco Bowls topped with avocado, sour cream, fresh cilantro, and lime wedges. Optionally, you can top them with jalapeños, red onions, or salsa.

Nutrition

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